Let the Adventure Begin!

Recently I took on a new job. But as these past three months have gone on, I realize this isn’t the place for me.. So where am I going to next? No idea. I just know that I’m going to have fun wherever I go and enjoy the adventure that comes along with it.

I’m young, determined and so ready to try new things.  I just have to be fearless and not take no for an answer! Prove myself because this career isn’t for the faint of heart.  Obviously.  Work at places that will continuously bring me closer to my goal in life.  Owning a restaurant. Which seems to be every Chef’s dream, but some settle for less and some settle for working under someone else. I’m determined to have my own place, and to get there I need as much experience as I can get!

On a side note, later this week I will be taking an adventure to Gilmer, Texas! My family is apart of a four wheel drive club and we are going to MegaRun! Anyone ever heard of this?

Hundreds of families come out to the mountain this weekend with their Jeeps, Wagons, Dune Buggies pretty much any vehicle made into a four wheel drive is out there. I mean HUNDREDS of people! It’s so much fun! I’ll definitely be posting tons of pictures and video if I can figure out how to post one of those up here. haha. So stay tuned for that!

Now on to the best part of the blog, the FOOD! I have a crazy recipe for you today.  A Kale Salad with some interesting flavors. :)

I can’t seem to link the picture on here, but you can find it on my Instagram! http://instagram.com/p/kn9MTcjbkG/

Kale Salad:

1 package Baby Kale

3-4 Blood Oranges, peeled, segmented

2 Small Red Beets (pickled, recipe down below**)

1/4 cup Pecans (chopped)

Quick Pickle Beets: 

2 small beets, sliced thin into triangles, or whatever shape you like

1/2 c water

1/2 c apple cider vinegar

1/4 c sugar

2 T pickling Spices

Instructions: 

Mix the pickling liquid and spices together and add the beets, let sit for at least 20 min, or longer!

Toss ingredients together with vinaigrette and enjoy this flavor explosion in your mouth!

 

Vinaigrette: 

Juices from the blood oranges (from segmenting them..)

zest of 1 lemon

1 1/2 T honey

salt and pepper to taste

6 T olive oil

Instructions: 

Whisk together the ingredients, taste and adjust the seasoning to your liking.  I like my vinaigrettes  sweet, so I added a bit more honey until I liked the taste :) But make it however you like! add more flavors or completely do another vinaigrette! Make it your own and let me know what you came up with :)

Enjoy!

-April

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Smokin’ Farmers Adventure

I have a very special treat for you guys today! I made salsa yesterday. It was delicious and spicy! I went the the Dallas Farmer’s Market a few weeks ago and I found these beautiful habaneros and decided I couldn’t live without them as well as some Honeycrisp Apples… (those are my most favorite apples ever. I mean EVER!) That is usually the only kind of apples I will ever eat. They are the right amount of sweet and sour, they’re just perfect! And then I found some herbs… more like a bunch of herbs. Basil, Mint, Lemon Thyme, Rosemary and Pineapple Mint (have you ever heard of this herb? It tasted really good… Good for tea apparently.)

After we went and shopped a bit we went and had BBQ at probably the best place I’ve ever had BBQ. Texas BBQ, that is and it was delicious. The little shack in one of the stalls at the Farmer’s Market was called Pecan Lodge. Well worth the wait as well. My dad, stepmom and I waited in line for about one hour. We saw it on Diner’s Drive Ins and Dives. So seeing it on Food Network it HAS to be amazing, right? I had the Pulled Pork (South Carolina Style) and Brisket with fried okra.  My dad had the Meat Trifecta, which was smoked sausage, pork ribs and brisket and a side of coleslaw. My stepmom had pork ribs and brisket with a side of coleslaw. By far the best and most tender pork ribs I have ever had. And the Pulled pork was amazing too. The sauce that came with it was great. I had never had South Carolina Style sauce before and I must say, it is actually really good! It opened my taste buds up to a new side of BBQ! But for the brisket, I think I got em’ beat. haha ;)

Anyways, back to that amazing salsa. I had a bag full, I mean a BAG full of habaneros and I had no other choice but to make salsa and lots and lots of guacamole over the course of these 3 weeks. Now I have a bunch of seeds for ridiculously large and tasty habaneros. Pure unadulterated habaneros. Yay. :)

farmers market

 

Look at all of that produce! Amazing.

Since I had that many habaneros I decided to roast them off just to take some heat away. I didn’t want some burn your face off salsa! I want edible goodness. So I roasted the Habaneros, Jalapeno and Garlic all in a pan with, well some bacon grease. ;) While those bad boys were roasting i prepped my other ingredients: cilantro, tomatoes and purple onion.  Recipe time!

April’s  Habanero Salsa

1 t Bacon grease (I keep a container by my stove, which made this easy access)

21 Habaneros

1 Large Jalapeno

6-7 Garlic cloves

1 Bunch Cilantro

1 Can Diced Tomatoes

2 Roma Tomatoes, sliced, diced. however you feel like chopping them up.

1/2 Purple Onion, 1″ chunks.

1/2 t Granulated Garlic

1/4 t Onion Powder

Kosher Salt and Pepper (to taste)

 

Method: 

De-seed all of your peppers. Leave habaneros whole and chop jalapeno into 1/2″ chunks. Peel garlic. Put peppers and garlic in a medium to large skillet on medium high heat and just leave it. Toss occasionally. (took about 25-30 minutes for a really good color and roast on them).

peppers1

peppers 2

Next get a blender or a food processor and throw in canned tomatoes, romas, purple onion (in chunks) and cilantro.

Once the peppers and garlic are done add them to the blender (or food processor.)

Blend all that yummy goodness together.

Add your spices. Blend.

Taste and adjust your seasoning and then ENJOY! or you know, store however you would like.

salsa jar

Canned goodness!

I hope you enjoy this recipe. You can add it to anything. Eat it with your breakfast on your eggs or in a taco. That is what I like about salsa is that it is so versatile. It is just the right amount of spice that makes you want to keep eating it. So if you’re ever in Texas you should go by the Dallas Farmer’s Market and go to the Pecan Lodge and eat some BBQ. The best of both worlds, fresh produce and eating delicious food. :)

-April